At counters, let the chef guide the tempo; don't add soy to already-seasoned pieces. Place chopsticks on rests, not bowls. Tipping is unnecessary; a sincere thank-you is enough.
If you bring children, arrange private rooms or kid-friendly menus in advance.
Related Questions
- Is It Acceptable to Dine Solo at Luxury Venues?
- Is It Difficult to Book Top Sushi and Kaiseki Counters?
- Is Wagyu Best Experienced in Kobe or Tokyo?
- Is There Strong Vegetarian or Allergy-Friendly Fine Dining?
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